Re: [CnD] recipe request for healthy chicken and fish recipes
Get the book by Dr. Joel Ferman... He is on PBS and talks about eating more greens, seeds and fruits.. I must say, I feel so much better living on this type of pla n... Please look at Dr. Furman his book can be found at audible.com... Well worth the small price... Andy I know that this is not soup recipes but, keep the fat and sodium low and try putting things together on your own by adding various vegetables and chicken, beef or vege broth... Just watch out for the salt... Try it!!.. Andy and Shubert -Original Message- From: Sylvia Perez Sent: Thursday, January 03, 2013 8:42 AM To: cookinginthedark@acbradio.org Subject: [CnD] recipe request for healthy chicken and fish recipes Trying to start the new year off right and help my husband who has very high cholesterol-anyone have really healthy chicken and / or fish recipes (tilapia preferred for fish). Thanks much ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about freezing vegetables
I must of missed a post What was Jan's advice? I have never heard of adding water to freeze vegetables but, is that recommended? From I heard, blanching first takes the enzymes out... Andy -Original Message- From: o...@rogers.com Sent: Wednesday, December 12, 2012 8:40 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] question about freezing vegetables Helen, I would definitely go with Jan B.'s advice. This is the way I learned to freeze vegetables from my Mom. Carol B. - Original Message - From: Helen Whitehead hwhiteh...@cogeco.ca To: cooking-in-the-dark cookinginthedark@acbradio.org Sent: Wednesday, December 12, 2012 7:14 AM Subject: [CnD] question about freezing vegetables Is it necessary to blanch vegetables before freezing? I bought 2 bunches of broccoli this week, they were 88 cents a bunch. The produce employee said she only puts about a tablespoon of water in a baggy, and puts the broccoli in it. Does it go limp and mushy like frozen peppers do? Thanks if anyone can help. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey pie and chess pie recipes
Hi Shubert is from Fidelco in Conn and he is a Shepard tall and slim Andy -Original Message- From: Dena Polston Sent: Monday, November 19, 2012 3:52 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes What kind of dog is Schubert and from which school did you get him? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Sunday, November 18, 2012 7:55 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother used to make all kinds of things that everyone, friends, neighbors and family would look forward to having. To this day, I run into someone who says that they remember my Mom's food. The problem is, she never would take the time to teach me although I asked...She would of either started before I got there or, it would be done.I will be more than happy to share some of her recipes as I try them myself. My wife remembers some of her things and is researching on the internet to get reference.. Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 7:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Well, good luck on working with your mother's recipe. I miss having my mother's cooking, especially at the holiday times. I'll look forward to seeing the recipe when you perfect it. BTW, Who is Schubert? Guide dog? Cat? To keep this on topic. I'll put at least one recipe here. I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. The restaurant has closed and I sure do miss his food! History of Chess Pie No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation. Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name. Chess Pie Recipe Basics Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients—flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven. “There are a lot of similar desserts that share the same ingredients,” explains cookbook author Jeanne Volz. “That’s because the South was at one time agrarian, and a farm woman had to cook with what was there—things like eggs, butter, sugar, and cornmeal. She’d put it all together and try to make something out of it, and when it was good, she’d try to remember what she did.” Of course, you can get fancy with flavorings such as lemon juice. Or add a dash of nutmeg, ginger, or cinnamon. Sprinkle in some flaked coconut or toasted chopped pecans. Some believe a splash of buttermilk makes chess pie better; others swear by a tablespoon of vinegar. To double the already-decadent richness of chess pie, stir in cocoa powder. Classic Chess Pie This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts. Yield: 1 (9-inch) pie Recipe from Southern Living Ingredients 1/2 (15-ounce) package refrigerated piecrusts 2 cups sugar 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 cup butter or margarine, melted 1/4 cup milk 1 tablespoon white vinegar 1/2 teaspoon vanilla extract 4large eggs, lightly beaten Preparation Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above. Southern Living MARCH 2000 -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Saturday, November 17, 2012 6:51 PM To: cookinginthedark@acbradio.org Subject: Re
Re: [CnD] Turkey pie and chess pie recipes
Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother used to make all kinds of things that everyone, friends, neighbors and family would look forward to having. To this day, I run into someone who says that they remember my Mom's food. The problem is, she never would take the time to teach me although I asked...She would of either started before I got there or, it would be done.I will be more than happy to share some of her recipes as I try them myself. My wife remembers some of her things and is researching on the internet to get reference.. Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 7:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Well, good luck on working with your mother's recipe. I miss having my mother's cooking, especially at the holiday times. I'll look forward to seeing the recipe when you perfect it. BTW, Who is Schubert? Guide dog? Cat? To keep this on topic. I'll put at least one recipe here. I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. The restaurant has closed and I sure do miss his food! History of Chess Pie No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation. Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name. Chess Pie Recipe Basics Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients—flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven. “There are a lot of similar desserts that share the same ingredients,” explains cookbook author Jeanne Volz. “That’s because the South was at one time agrarian, and a farm woman had to cook with what was there—things like eggs, butter, sugar, and cornmeal. She’d put it all together and try to make something out of it, and when it was good, she’d try to remember what she did.” Of course, you can get fancy with flavorings such as lemon juice. Or add a dash of nutmeg, ginger, or cinnamon. Sprinkle in some flaked coconut or toasted chopped pecans. Some believe a splash of buttermilk makes chess pie better; others swear by a tablespoon of vinegar. To double the already-decadent richness of chess pie, stir in cocoa powder. Classic Chess Pie This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts. Yield: 1 (9-inch) pie Recipe from Southern Living Ingredients 1/2 (15-ounce) package refrigerated piecrusts 2 cups sugar 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 cup butter or margarine, melted 1/4 cup milk 1 tablespoon white vinegar 1/2 teaspoon vanilla extract 4large eggs, lightly beaten Preparation Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above. Southern Living MARCH 2000 -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Saturday, November 17, 2012 6:51 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey Gravy. Yes, I need to put it together first. I have never done it before, she doesn't have a recipe anywhere but, when I get it together, I will indeed share it with everyone... Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 6:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey Gravy. Can you send us the recipe for your mother's turkey pie with gravy? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent
Re: [CnD] Turkey gravy suggestions.
Hi, I have never used a roux or have I used flour.. Can you tell me as far as a tablespoon of flour is it a heaping tablespoon and as far as butter, how much of a stick of butter is a tablespoon... Thanks so much... My mother used to make turkey pie and everyone absolutely loved it. She always made her own gravy and her own pie crust.. I want to replicate this turkey pie but will need to practice... If I start with the gravy, I should be okay... Thanks so much, Andy -Original Message- From: ajackson...@att.net Sent: Saturday, November 17, 2012 8:28 AM To: cookinginthedark@acbradio.org Subject: [CnD] Turkey gravy suggestions. Desi, I make giblet gravy by boiling the giblets in water with a rib of celery with leaves, and a small onion. You can also add a bay leaf to the pot. Don't boil the turkey liver, just the heart, gizzard and neck. You can fry the liver separately in a little butter and eat it sprinkled with salt and pepper, or feed it to the cat, who will probably love it. When the giblets are done, chop them fine, picking the neck as best you can. Discard the celery, onion and bay leaf. Then make a roux with butter and flour (one tablespoon each per cup of liquid). Add the broth to the butter flour mixture and bring to a boil. Simmer gently for a few minutes until the gravy begins to thicken. If you use bullion when boiling the giblets, you probably won't need any more salt. If you use just water, taste and season as desired with salt and pepper. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey Gravy.
Thank you!! This will be great for a project to bring back my mother's turkey pie with home made gravy.. Andy -Original Message- From: ajackson...@att.net Sent: Saturday, November 17, 2012 11:42 AM To: cookinginthedark@acbradio.org Subject: [CnD] Turkey Gravy. Hi, Andy, A roux is made by combining equal portions of flour and butter, usually, 1 tablespoon of each per cup of liquid, either milk or broth. When measuring flour, it is always a level tablespoon. One stick of butter equals eight tablespoons, so 1 tablespoon is 1/8 of a stick. To make a roux, melt the butter and add the flour; combine with a whisk until smooth. To make a gravy or cream sauce, add the liquid and stir with a whisk to prevent lumps from forming. Season with salt and bring to a boil; simmer until the sauce thickens. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Cond] Turkey gravy suggestions.
Hi, again thank you for the pointer of the gravy... Can you tell me how it relates to cheese sauce? Do I make the same basic roux, and instead of broth, use milk and add meltable cheese? I would like to make my own mac and cheese instead of the box stuff Andy -Original Message- From: ajackson...@att.net Sent: Saturday, November 17, 2012 8:28 AM To: cookinginthedark@acbradio.org Subject: [CnD] Turkey gravy suggestions. Desi, I make giblet gravy by boiling the giblets in water with a rib of celery with leaves, and a small onion. You can also add a bay leaf to the pot. Don't boil the turkey liver, just the heart, gizzard and neck. You can fry the liver separately in a little butter and eat it sprinkled with salt and pepper, or feed it to the cat, who will probably love it. When the giblets are done, chop them fine, picking the neck as best you can. Discard the celery, onion and bay leaf. Then make a roux with butter and flour (one tablespoon each per cup of liquid). Add the broth to the butter flour mixture and bring to a boil. Simmer gently for a few minutes until the gravy begins to thicken. If you use bullion when boiling the giblets, you probably won't need any more salt. If you use just water, taste and season as desired with salt and pepper. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey Gravy.
Yes, I need to put it together first. I have never done it before, she doesn't have a recipe anywhere but, when I get it together, I will indeed share it with everyone... Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 6:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey Gravy. Can you send us the recipe for your mother's turkey pie with gravy? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Saturday, November 17, 2012 11:49 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey Gravy. Thank you!! This will be great for a project to bring back my mother's turkey pie with home made gravy.. Andy -Original Message- From: ajackson...@att.net Sent: Saturday, November 17, 2012 11:42 AM To: cookinginthedark@acbradio.org Subject: [CnD] Turkey Gravy. Hi, Andy, A roux is made by combining equal portions of flour and butter, usually, 1 tablespoon of each per cup of liquid, either milk or broth. When measuring flour, it is always a level tablespoon. One stick of butter equals eight tablespoons, so 1 tablespoon is 1/8 of a stick. To make a roux, melt the butter and add the flour; combine with a whisk until smooth. To make a gravy or cream sauce, add the liquid and stir with a whisk to prevent lumps from forming. Season with salt and bring to a boil; simmer until the sauce thickens. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
